Description
A delightful dish combining a crunchy Parmesan crust with a rich creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs (optional)
- 2 large eggs, beaten
- 1/4 cup olive oil or vegetable oil for frying
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese for sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry with paper towels and season them with salt and pepper.
- Prepare a dredging station: In one shallow dish, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a second shallow dish, beat the eggs. In a third shallow dish, combine Panko breadcrumbs, 1/2 cup of grated Parmesan cheese, garlic powder, and Italian herbs.
- Dip each chicken breast first in the flour mixture, shaking off the excess. Then dip it into the beaten eggs, letting the excess drip off. Finally, coat the chicken in the Panko and Parmesan mixture, pressing down to ensure the crust adheres well.
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once hot, carefully place the crusted chicken breasts in the skillet, avoiding overcrowding the pan. Cook in batches if necessary.
- Cook for 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and 1/4 cup of grated Parmesan cheese.
- Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly, about 3-5 minutes. Season with additional salt and pepper to taste.
- Return the cooked chicken to the skillet, spooning the creamy garlic sauce over each piece.
- Garnish with fresh chopped parsley and serve immediately.
Notes
For extra flavor, marinate the chicken breasts in buttermilk for a few hours before dredging. You can also try baking or air frying the chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg